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Pumpkin Cheesecake Bars

Pumpkin cheesecake bars with a golden gingersnap crust and a swirled pumpkin-vanilla cheesecake filling. Baked until just set, then chilled for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 45 minutes
chilling 3 minutes
Total Time 1 hour 13 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.25 cup sugar
  • 6 tbsp melted butter
Cheesecake layer
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
Pumpkin layer
  • 0.5 cup pumpkin puree
  • 0.25 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Prep
  1. Preheat the oven to 325F, then line a 9x13 pan with parchment paper so the bars lift out cleanly.
  2. Press the gingersnap crumbs mixed with sugar and melted butter firmly into the bottom of the pan to form an even crust layer.
Bake the crust
  1. Bake the crust at 325F for 8 minutes, until set and lightly fragrant.
Make the cheesecake batter
  1. Beat the softened cream cheese and granulated sugar until smooth, with no visible lumps.
  2. Add the eggs, sour cream, and vanilla and beat until the batter is creamy and fully combined.
  3. Remove 1-1/2 cups of the cheesecake mixture and whisk it with the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to make the pumpkin swirl mixture.
Assemble and bake
  1. Pour the plain cheesecake mixture over the crust, keeping the surface level for even baking.
  2. Dollop the pumpkin mixture over the cheesecake and swirl with a knife in gentle figure-eights.
  3. Bake at 325F for 35-38 minutes, until the center is just set with a slight jiggle.
  4. Cool the pan at room temperature before chilling to prevent condensation on the surface.
Chill and slice
  1. Refrigerate the bars for 3 hours, until fully firm for clean cuts.
  2. Cut into bars and serve chilled.

Notes

For the smoothest filling, make sure cream cheese is fully softened before beating. Chill time is key: for best slices, refrigerate at least 3 hours and use a sharp, wiped knife between cuts. Store covered in the fridge up to 4 days; freeze bars in an airtight container up to 2 months. For a lighter option, use reduced-fat cream cheese (texture stays creamy, swirl still bakes well).